Vegetarian Chilli

This vegetarian chilli is one of my favourite dishes ever, and it’s a great hit with my children and husband too! I like to make a large portion as it is delicious the next day with some rice or between a wrap!

Enjoy!

Here’s what you need:

• 1 large red bell pepper, diced

• 1 large onion, diced

• 2 stalks celery, diced

• 2 large carrots, diced

• 4 cloves garlic, minced

• 1 – 2 tablespoons chilli powder, to suit your spice level

• 1 tablespoon paprika

• 1 teaspoon allspice

• 1 teaspoon cumin

• 1 bay leaf, fresh if possible

• 1 – 2 cups vegetable stock

• 1x 400g cans of brown lentils

• 400g can chopped tomato sauce

• 400g can black beans, drained and rinsed

• 2 cobs corn, kernels cut off

• ½ – 1 teaspoons Tabasco sauce

• 3 tablespoons olive oil

Topping Suggestions:

• Tabasco sauce

• Sour cream

• Avocado, cubed

• Shredded cheddar or jack cheese

• Lime wedges to squeeze

• Coriander, chopped

Here’s what to do:

1. In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, add the garlic and continue to cook for 1 minute.

2. Add the spices and bay leaf. Cook 2 minutes until fragrant.

3. Add 1 cup of stock (you may need an additional cup later to thin the sauce out), canned tomato and raise the heat to high, bring to a boil. Reduce the heat to medium low and simmer for about 5 minutes.

4. Add the lentils, black beans, corn, red bell peppers, Tabasco and continue to cook for about 20 minutes. Add the extra cup of stock, if needed.

5. Serve in bowls with the toppings of your choice.

Cook’s Notes & Tips:

This makes a lot of chilli, but it’s wonderful reheated days later and freezes well too.